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46
Savory Crepes
Serves 4-6
INGREDIENTS
3/4 cup all-purpose flour
1/4 teaspoon salt
1 teaspoon sugar
3 large eggs
3 tablespoons unsalted butter, melted
1 1/2 cups milk
METHOD
1 Put the flour, salt, and sugar in the bowl of the food processor fitted
with the Processing blade and turn the processor on. With the
machine running, add the eggs, 2 tablespoons of the melted butter,
and the milk through the feed tube. Process for 1 minute. Transfer to
a bowl, cover with plastic, and allow to sit at room temperature for
1 hour, or refrigerate overnight.
2 Heat an 8-inch crêpe or omelet pan over medium-high heat until it
feels hot when you hold your hand above it. Brush lightly with some
of the remaining melted butter. Ladle in about 3 tablespoons of
batter and tilt or swirl the pan to spread the batter evenly. Cook until
the crêpe's surface is covered with bubbles and the edges can be
easily lifted away from the pan, so that you can see if the underside
is golden. When the underside is golden, after about 2 minutes, flip
the crepe, using a thin spatula or, very carefully, your fingertips.
Cook the other side for 30 seconds and transfer to a plate. Repeat
with the remaining batter, stacking the crêpes as you go along.
The recipe yields about fifteen 6-inch crêpes or ten to twelve
8-inch crêpes.
3 If you aren't using the crêpes right away, stack them between
pieces of parchment or wax paper, wrap them in foil, and refrigerate
or freeze.
45
Ricotta Pancakes
Makes approximately 12 four-inch pancakes
INGREDIENTS
2 cups ricotta cheese
4 large eggs
4 tablespoons unsalted butter, melted
2 tablespoons sugar
1/2 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking powder
METHOD
1 Preheat griddle or large fry pan on medium heat.
2 Fit food processor with the Processing blade. Add ricotta, eggs,
butter and sugar to food processing bowl. Process for 1 minute.
3 Add flour, salt, and baking powder. Pulse several times; all you want
to do is to incorporate ingredients. Don’t over mix.
4 Dab griddle with butter or non-stick spray. Pour approximately 3
tablespoons of batter on griddle and spread it out to form pancake.
5 Cook for 2-3 minutes, lift pancakes to make sure they are brown
then flip. These pancakes do not emit little bubbles like traditional
pancakes so you need to check for color. These are so light and
delicious yet satisfying. Serve with fresh fruit and dust with
powdered sugar.
Recipe Courtesy Debra Murray, Wolfgang Puck HSN Host
HSN_4CupFoodProcManual08_2 8/22/08 1:32 PM Page 45